A gem of a cookbook packed with fantastic recipes and tips from a master—the closest most readers will come to eating with...
A deliciously dynamic yet approachable cookbook from arguably the world’s greatest chef.
Adrià (A Day at elBulli, 2010, etc.), head chef and owner of Spain's world-renowned elBulli restaurant (which closed in July 2011 but will reopen as a creativity center in 2014), is well known as a mad gastronomical scientist. However, his new cookbook does not require special gelatin processes or any of the laboratory techniques with which he is associated. Instead, this cookbook focuses on the simple but delicious meals Adrià shared with his restaurant staff before any guests arrived each evening. Examples of the three-course menus include: a potato chip omelet, pork loin with peppers and coconut macaroons; grilled lettuce hearts, veal with red wine and mustard and chocolate mousse. The most extravagant tool is a kitchen blowtorch, which is not actually required. Adrià does recommend a soda siphon to make his caramel foam, but ice cream will do. The majority of the ingredients can be found at the local market, with the exception of a few spices, and the author’s easy-to-follow directions will help any home cook prepare base sauces and stocks. Each recipe includes photos of each step, a photograph of what the countertop should look like with all of the ingredients for that day's menu, a helpful organizing timeline to correctly time the preparations, measurements for two, six, 20 or 75 servings, possible substitute ingredients and a guide to how long sauces and stocks can keep in your refrigerator.
A gem of a cookbook packed with fantastic recipes and tips from a master—the closest most readers will come to eating with him.Pub Date: Oct. 3, 2011
ISBN: 978-0-7148-6253-8
Page Count: 386
Publisher: Phaidon
Review Posted Online: Oct. 1, 2011
Kirkus Reviews Issue: Oct. 15, 2011
BOOK REVIEW
Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis...
Privately published by Strunk of Cornell in 1918 and revised by his student E. B. White in 1959, that "little book" is back again with more White updatings.
Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis (whoops — "A bankrupt expression") a unique guide (which means "without like or equal").Pub Date: May 15, 1972
ISBN: 0205632645
Page Count: 105
Publisher: Macmillan
Review Posted Online: Oct. 28, 2011
Kirkus Reviews Issue: May 1, 1972
This is not the Nutcracker sweet, as passed on by Tchaikovsky and Marius Petipa. No, this is the original Hoffmann tale of 1816, in which the froth of Christmas revelry occasionally parts to let the dark underside of childhood fantasies and fears peek through. The boundaries between dream and reality fade, just as Godfather Drosselmeier, the Nutcracker's creator, is seen as alternately sinister and jolly. And Italian artist Roberto Innocenti gives an errily realistic air to Marie's dreams, in richly detailed illustrations touched by a mysterious light. A beautiful version of this classic tale, which will captivate adults and children alike. (Nutcracker; $35.00; Oct. 28, 1996; 136 pp.; 0-15-100227-4)
Pub Date: Oct. 28, 1996
ISBN: 0-15-100227-4
Page Count: 136
Publisher: Harcourt
Review Posted Online: May 19, 2010
Kirkus Reviews Issue: Aug. 15, 1996
BOOK REVIEW
BOOK REVIEW
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